Raw Veggie Salad with Soft-Boiled Egg

Cook the eggs for 6 minutes in a pot of boiling water. Once cooked, plunge them into cold water to stop the cooking. Gently peel off the shell.

Meanwhile, wash and dice the tomatoes.

Wash and dice the cucumber.

Wash the bell peppers, remove the core and seeds, then cut into small dice.

Wash and cut the lettuce into pieces.

Prepare the vinaigrette. In a bowl, mix the cider vinegar, wholegrain mustard and 1 tablespoon of oil per person. Season with salt and pepper.

In a salad bowl, add the lettuce, tomatoes, bell peppers and cucumber. Pour the vinaigrette over everything and mix.

Serve the salad in a deep plate with the soft-boiled eggs cut in half on top. Adjust the seasoning to taste. It's ready!